What to cook on 1 burner

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F_McMillan

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What can you cook on a single burner camping stove on a yacht? We have a couple of overnight passages and would like to keep 4 people warm.
Ok so there's pot noodle, tin of beans, fry ups. Is there anything else quick & easy & tasty.
Will probably presoak some pasta and take some sauce to bung in with that.
 
Tinned, pre-cooked new potatoes are surprisingly good and can be warmed up by putting in the saucepan with a home-prepared frozen casserole which will just be thawing out when you want it if you can get the timing right. If frozen at home in a Tupperware or sim. box it will take 12 hours or so to thaw after removal from the freezer.
 
Sea Bass with a red pepper ,basil & olive sauce.

1X sea bass
2X red peppers 1/4 , remove seeds
1X garlic clove chopped
1Xtin chopped toms
1Xtbs dried basil (fresh is better)herds de provence will also do
1X small red onion (white will do)
250g baby toms (1/2dozen)
6x black olives
glass or two of white wine
olive oil extra virgin
Using a fork of something cook the peppers over the flame on the skin side untill the skin blackens then leave aside to cool.
In an oven tray or large pot which is big enough to take the whole fish put a little oil , a couple of table spoons will do and sweat the onion and garlic untill soft. While this is cooking peel the skin from the peppers and chop then add to the pot,chuck in the can of toms, baby toms cut in half, the white wine , basil and chopped olives.Bring to the boil and simmer for about 15-20 min (maybe longer is a small gas ring)untill the sauce reduces.Add a little water if it gets a bit dry and stir it every once in a while.

While this is cooking clean and descale the fish leave the head and tail on (you may have already done this)
With a very sharp knife slash the skin of each side of the fish, a large diamond pattern looks nice.
Place the bass in the pot on top of the sauce and cover the whole thing in tin foil keeping the sides tight but with a space over the fish, you want to allow the steam to cook the fish.
you may need to add a little more liquid but not to much as this will make your sauce to runny.
The bass will cook quickly and will be ready in 10-14mins, keep an eye on it , the flesh should be firm when pressed.
Drizzle a bit more oil over the fish and serve it straight fron the pot / tray with bread or salad.

Depending on the size of the fish this will serve 2 / 4 , tastes like heaven and takes less than 40 min from start to finnish.

Enjoy

Best regards
Squidge
 
It's far easier cooking up some nice food at home before you go, then reheating on the boat. You can make enough meals for at least 3 days if you freeze a couple and kee them insulated. How about Irish Stews with the potatoes already in. Curry is good with bread. Risotto is a good one pan meal, but if you want it anyway decent, cook it at home first. It's called Paella when you just leave it to cook on it's own. Risotto is where you have to keep stirring- different textures. How about a big thick lumpy Chestnut and Chorizo soup. COrned beef hash is nice, especially with brown sauce. Pasta and pesto is a very easy fall back which tastes nice and is really qhick if it's not pleasant below. Or how about the definative bacon butty- fry bacon, push to one side and fry some fresh chopped tomatoes. Push them to one side and dipyour bread in the jiuce then make the butties. ANother good one pot dish to make at home is bacon and potatoes- fry a couple of chopped onions, then add some chopped bacon, fry then thickly slice loads of potatoes into it then just cover with water. Season. Put in the oven ( covered) at about 180 for at least an hour until it goes soft and the edge are getting brown and sticky. Reaheat on the boat and add some fried bacon on top to finish. Instant noodles tarted up with a fresh chicken breast, srping onions, chilli if you like it and anything else you like is nice and easy to do in one pan. Fresh stuffed pasta keeps well and can be cooked in 4 minutes, then heat up a ready made sauce to bulk it out a bit. Again, nice with bread. I love food.
 
Keep a packet of cous-cous on board and you won't go hungry. Unlike rice and pasta that need cooking cous-cous only needs boiling water.
Here's a receep that goes well in a French skillet - a cross between a frypan and saucepan:
Fry off some chopped onions and any veggies, diced. One tin chopped tomatoes and spices/seasoning to taste. Add about a cup of cous-cous so it absorbs the liquid, but only just. Lay fresh caught mackerel fillets on top, cover and steam.
The whole thing takes about ten minutes.
 
Some great ideas, many thanks.
Will probably go with the cook at home & reheat suggestions as there is not a lot of headroom for extended cooking in an E Boat.
So probably curry/chilli & rice with lots of bread for evening meal, risotto overnight & bacon butties in the morning. Hopefully followed by a guinness in a nice warm pub.
 
quick heat up meal from one burner.

tin of potatoes, tin of corned meat (diced) and a tin of baked beans (or tomatoes) all in pan at same time, heat up to nice temperature and eat.
 
Fry up with a big pan, just add everything in order.

Have been known when we had a single burner to remove label from tin and stand tin in centre of pan with other food cooking around it, so for example...

Tin of chicken in white sauce stood in the rice. Though for four people it is going to be a lot more difficult.

Pressure cooker sounds best option after pre prepared food.

Then there is my special omelet.

Chop sausages, bacon, mushrooms, onion. Fry up until nearly cooked, add a couple of chopped tomatoes. Once sizzling nicely add about 3 eggs (whisked for omelet). Once cooked cut into 4 slices and serve as breakfast butties. I lived on these when working on trawlers. At around 0300 there is nothing better on earth to perk up a cold and damp crew.
 
Thai green curry.

great warming properties for the troops (can vary the level of spice), VERY quick (10mins) and easy (one deep pot) to make. Ingredients require little preperation can be varied depending on the contents of your larder and works well with tinned veg too. Recipe on request if you don't have a book.

Copious.
 
you have come to the same conclusions I did - prepare and reheat. however looking at your menu I would drop the rice with the curry/chilli and just stick to really good bread and butter to go with it.
one excellent one potter to add is irish stew (made with boneless meat) - again prepare before and reheat.
have a good trip
 
1) Any stir fry.
2) Instant Noodles (NOT Pot Noodle - that's something different) will rehydrate when boiling water is poured on them in around 3-4 minutes. That gives you time for the stir fry.
3) Don't forget salad as a cold side dish for a hot main dish.
4) Stew & dumplings. Takes an hour on the stove top, put the dumplings in 30 minutes before dishing up. Make sure it doesn't dry out.
5) Spagetti Boulognaise. Add extra water to the boulognaise sauce to take into account the water the spagetti will absorb and stir frequently to stop huge glutinous lumps.
6) All veg will cook in a sloppy meat sauce same as if they're boiling, just add them at the correct time before dishing up.

All the above dishes can be prepared on a 14" x 12" chopping board - so if you can sit down in your boat there's room to prepare in (on your lap at a push!).

Just be adventureous - don't stick with 'safe & simple' tinned food.

Regards

Richard.
 
We use a pressure cooker a lot. It is a one pot gift from god. You can cook all kinds of stuff in it quickly and there are some tasty recipe books that come with most pressure cookers. I can thoroughly recommend one.
 
Corned Beef Hash serves 4

12 oz canned corned beef, diced
12 oz cold cooked potatoes, diced
salt and plenty black pepper
1 tsp english mustard
2 tblsp butter
1 med onion, sliced
4 tblsp molk
1 tsp Worcestershire sauce

Combine corned beef, potatoes, salt, pepper & mustard until well blended.
In med saucepan melt butter add onion and cook for 5 to 6 mins.
Add beef-and-potato mixture to pan.
Stir in milk & Worcestershire sauce and mix ingredients thoroughly.
Reduce heat to low and cook for 15 mins.
Serve.
(If it starts to catch add a little more milk and stir)
If you want you can also stick in a can of peas (drained)
 
'Tin of everthing stew': A tin of good quality stewed steak (M&S is the best we've found), a tin of potatoes (Jersey Royals) a tin of peas, a tin of carrots and a tin or two of any other veg you fancy. (All tinned veg drained of course) Heat it all slowly in a large saucepan. Avoid stirring more than necessary so as not to break up the chunks of meat.
 
I once used a "Garry Rhodes" beef stew for a photograph because it had dumplings, which I needed. When I'd done the shot I stuck it in the microwave and heated it up again, and ate it.
It was wonderful. One ring would do it. don't know if you can still get them.
 
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